Chives

The Allium family of herbs, which also includes shallots, garlic, onions, and chives, is represented by the plant Allium schoenoprasum (chives). They are indigenous to North America, Europe, and Asia. The smallest species in the onion family, chives have somewhat milder flavor than other Alliums and are characterized by their tall, thin, hollow, bright green scapes. Notably, chives are the only native species of Allium found in both the Old and New Worlds. The French term "cive," which is derived from the Latin word "cepa," which means onion, is where their English name originates.

Since the Middle Ages, people have been growing chives for culinary purposes. There are many different ways to use chives in cooking around the world, including in classic Swedish and French recipes. 

Garlic's therapeutic properties are comparable to chives', albeit less potent. They are said to work as a moderate stimulant, diuretic, and antibacterial, as well as having a positive effect on circulation. They are high in calcium, iron, and the vitamins A and C.